R-667-A Operation-Manual GB - Sharp
R-667-A Operation-Manual GB - Sharp
R-667-A Operation-Manual GB - Sharp
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VEGETABLES AND NOODLES<br />
Italy<br />
LASAGNE<br />
Lasagne al forno<br />
Total cooking time: approx. 22-26 minutes<br />
Utensils: Bowl with lid (2 Iitre capacity)<br />
Shallow rectangular gratin dish with lid<br />
(approx. 20x20x6 cm)<br />
Ingredients<br />
300 g tomatoes, tinned<br />
50 g ham, finely diced<br />
1 onion (50 g), finely chopped<br />
1 garlic clove, crushed<br />
250 g minced beef<br />
2 tbsp tomato puree (30 g)<br />
salt and pepper<br />
oregano, thyme, basil<br />
150 ml creme fraiche<br />
100 ml milk<br />
50 g grated Parmesan cheese<br />
1 tsp chopped mixed herbs<br />
1 tsp olive oil<br />
salt, pepper and nutmeg<br />
1 tsp vegetable oil for greasing dish<br />
125 g green lasagne sheets<br />
1 tsp grated Parmesan cheese<br />
1 tsp butter or margarine<br />
Procedure<br />
1. Slice the tomatoes and mix with the diced onion and<br />
ham, garlic, minced beef and tomato puree. Season<br />
and steam with lid on.<br />
7-9 min. 100 P<br />
2. Mix together the cream, milk, Parmesan cheese,<br />
herbs and oil. Season.<br />
3. Grease the dish and cover the base with 1/ 3 of the<br />
pasta sheets. Spread half of the meat mixture on<br />
top of the pasta and cover with some of the cheese<br />
sauce. Lay another 1/ 3 of the pasta on top of this,<br />
followed by the meat mixture and some sauce. Finish<br />
with the last 1/ 3 of the pasta covered with a lot of<br />
sauce and top with grated Parmesan. Add butter<br />
slivers and cook with lid on.<br />
15-17 min. 70 P<br />
Leave the lasagne 5 to 10 minutes to stand after<br />
cooking.<br />
France<br />
VEGETABLE CASSEROLE<br />
Ratatouille spécial<br />
Total cooking time: approx. 19-21 minutes<br />
Utensils: Bowl with lid (2 litre capacity)<br />
Ingredients<br />
5 tbsp olive oil (50 ml)<br />
1 garlic clove, crushed<br />
1 onion (50 g), sliced<br />
1 small aubergine (250 g), roughly chopped<br />
1 courgette (200 g), roughly chopped<br />
1 pepper (200 g), roughly chopped<br />
1 small fennel bulb (75 g), roughly chopped<br />
pepper<br />
1 bouquet garni<br />
200 g tin artichoke hearts, quartered<br />
salt and pepper<br />
Procedure<br />
1. Put olive oil and garlic in dish. Add all the prepared<br />
vegetables except the artichoke hearts and season<br />
with pepper. Add the bouquet garni and cook<br />
covered. Stir once during cooking.<br />
19-21 min. 100 P<br />
Add the artichoke hearts to the bowl for the last<br />
5 minutes.<br />
2. Season the ratatouille to taste and take the bouquet<br />
garni out before serving. Once cooked, leave the<br />
ratatouille to stand for about 2 minutes.<br />
Tip: Serve this hot vegetable casserole with meat<br />
dishes. Served cold it makes a delicious starter.<br />
Bouquet garni consists of: a sprig each of parsley,<br />
lovage and thyme, plus some bay leaves.<br />
<strong>GB</strong>-33<br />
R-<strong>667</strong>_[EN ckbk].indd <strong>GB</strong>-33<br />
6/2/09 3:02:13 PM